A new kind of Anejo

For tequila connoisseurs, añejo is a distilling process that ensures a subtle flavor and smooth finish. As with other spirits aged in casks, tequila takes on the essence of the woods, while the harshness of the alcohol mellows; this usually takes 1-3 years. Good things come to those who wait, right? For those who can’t, there’s always the option of dining at Añejo. Booking a table won’t take as long.

First opened in New York’s Hell’s Kitchen in 2012, the Tribeca location of Top Chef’s Angelo Sosa’s tequila restaurant and bar, Añejo, offers the most eclectic selections of tequilas, mezcals, and Mexican distillations in the 212 area code.

Upon entering, guests are greeted with brick walls, wood beams, leather seating and crystal chandeliers. The decor is dark and intimate, yet airy and open. The large bar at the back of the space acts like a magnet, attracting anyone to pull up a stool and order a drink. Try an Añejo or Blanco Margarita, but keep an eye out for the house cocktails – the El Padrino (El Jimador añejo, Woodford Reserve, orange, house grenadine, lemon) and the El Maestro (Tapatio 110, Green Chartreuse, strawberry peppercorn shrub, lime, basil leaves) are pleasant surprises.

With a menu that offers original takes on classics, start off with the fresh guacamole or the salsa (the habanero is just spicy enough). The platos pequeños‎ are meant to be shared – order several! – and no one will go wrong choosing the Duck Carnitas Enchiladas (chocolate mole, corn tortillas, shaved lettuce, onion, cotija cheese), Empanadas (adobo chicken, black beans, queso Chihuahua), or the Pork Belly Tostada (caramelized Niman Ranch pork belly, avocado, burnt cilantro crema).

Want a taco? The Short Rib (shredded cabbage, tomatillo pico de gallo, chipotle crema, cotija cheese) ones are rich in flavor while the Crispy Fish (Mexican beer-battered mahi mahi, lime aioli and poblano-mint jalapeno slaw) are a lighter option.

For the platos fuertes, the Carne Asada (grilled skirt steak, vegetable escabeche, romesco, yuca tater tots, garlic aioli) is for traditionalists, while the Chile Braised Lamb Shank (pan roasted heirloom carrots and fingerling potatoes, guacamole, salsa borracha, corn tortillas) is so tender it falls off the bone. If willing, try some Yuca Frita (Chile salt, Chipotle ketchup) as an acompañamiento.

After several mouth-watering plates, is there room for dessert? Always. While the Flan (tequila caramel, cotija cheese) and Tres Leches (milk-soaked sponge cake, strawberry coulis, vanilla whipped cream) are tempting, nothing exudes the perfect mix of crunchy and sweet like Churros (arriving still warm, with three dipping sauces).

While there are several tasty options on the menu for lunch or dinner, it’s important to slowly savor the meal. Carefully consider each bite; there’s no way to enjoy the meal at a quick clip. Remember, the distillation of añejo tequila lasts from 1-3 years…

(Photos courtesy of Anejo Tribeca’s Facebook page)

About The Author

Steven Carver
International Editor

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